Evaluation of Food Safety Practices and Microbiological Quality of Street Foods in Marrakech, Morocco

Abstract

ABSTRACT This study investigates food safety practices and evaluates the microbiological quality of street foods marketed in Marrakech, Morocco. Data collection involved an observational checklist to systematically assess hygiene practices, environmental conditions, and the operational characteristics of street food vendors. Furthermore, microbiological analyses were conducted on 224 ready‐to‐eat food samples to determine their compliance with Moroccan food safety standards. The results revealed that 21% of the samples were non‐compliant with these standards, with Escherichia coli (28%) and fecal coliforms (40%) identified as the predominant contaminants. Statistical analysis using chi‐squared tests demonstrated significant associations between improved food safety practices—such as the use of gloves, hairnets, and appropriate utensil sanitation—and lower levels of microbial contamination. Additionally, environmental factors, particularly the cleanliness of vending sites, exhibited a strong correlation with elevated microbial loads. These findings highlight the pivotal role of hygienic practices and environmental conditions in mitigating foodborne risks. The study underscores the necessity for implementing robust food safety measures and reinforcing regulatory oversight within the street food sector to ensure public health protection.